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Greatest plates · Snack
The Best Hummus (in 3 Minutes!)
Tahini, lemon and garlic blended through chickpeas until smooth, loosened with the chickpea liquid rather than water so the texture stays creamy. Three minutes in a blender from start to finish.
Serves 16Prep 3 minSnackVegan
Containssesame
Inspired by a recipe from Downshiftology ↗
Protein 13%Carbs 29%Fat 58%
About 145 kcal a serve — 5 g protein, 11 g carbs, 10 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 16
Method
Drain the chickpeas
Reserve liquidDrain the chickpeas in a colander set over a large bowl so you reserve all the aquafaba (chickpea liquid) to add back into the blender.
In the bowlDrain and reserve →
Add everything to the blender
Add allAdd the chickpeas, the chickpea liquid, tahini, olive oil, lemon juice, garlic, cumin and salt to a high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
In the blenderInto the blender →
Blend until creamy
BlendTurn the blender on high for 30 seconds (or longer for a creamier texture), using the tamper to push the hummus into the blades. Add a little more chickpea liquid or water if you'd like a softer, thinner consistency.
Serve it up
On topSpoon the hummus into a small serving bowl and use the back of a spoon to create a swoosh with a divot. Garnish with a drizzle of extra-virgin olive oil, a dash of paprika and a sprinkle of chopped parsley.
In the bowlGarnish on top →
Cook's noteThe reserved chickpea liquid loosens the hummus without watering down the flavour — add it a splash at a time until the texture is right.
Estimated per serve
145 kcal · 5 g protein · 11 g carbs · 10 g fatestimates, within ~10%
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